Singita: Our Food JourneyPublisher: Coppersmith For the average chef, running out of ingredients mid-recipe is annoying. Doing so when heading up a lodge kitchen in the middle of the Serengeti, where the nearest eggs are a Cessna trip away is considerably more stressful. As a result, Frank Louw, former executive chef for top-end Singita camps in Tanzania, is rather the expert at creative cooking. “Luckily, guests at home will never have to deal with a delivery arriving and a monkey stealing the only two ripe mangoes that you wanted to use in a salad you’d just placed on the menu,” Louw says. “You have to love the remoteness of the properties — it lends itself to many interesting moments.” Louw, now tourism general manager at Singita Serengeti, is one of the key people behind a generous 274-page company cookbook, designed to celebrate dishes tried and tested by the luxury company’s guests over the years. Singita: Our Food Journey is laden with stand-out recipes, from international fa...

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